© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb unsalted butter
2 c diced sweet onion
3 c diced celery
1 tsp minced fresh garlic
3 c all-purpose flour
3 Gallons cold water
8 oz TURKEY BASE
3 lbs COOKED TURKEY, diced
1 qt cooked white rice
4 to 5 tbsp curry powder
2 tbsp salt
1 tbsp white pepper
1 qt heavy cream
Melt butter in 5-gallon stock pot. Over medium heat, saute onions, celery and garlic until translucent. Blend in flour to make a roux.
In another large stock pot, bring water to a boil. Blend in turkey base and stir until well combined. Add roux mixture to boiling stock and whisk to combine. Reduce heat and simmer for 10-15 minutes.
Add cooked turkey, rice, curry powder, salt and pepper. Reduce heat to low and stir in cream. Heat gently, but do not boil.
Serve 8-fluid-ounce portions. Garnish as desired.